Where once I might have got most of my inspiration from cookery books, food magazines and even the telly, these days a lot comes from online content. Not just other food blogs (of which I read hundreds and hundreds) but also twitter and, lately, Pinterest.
I was intrigued by the avocado and coconut sorbet my friend Uyen shared in May; she explained that avocado is often used in sweet desserts in Vietnam and that was the first time I ever entertained such an idea. After that, I seemed to spot avocado ice creams everywhere, and pinned this one from The Hill Country Cook blog to try myself.
The avocado tree, native to Central Mexico, is part of the laurel family – as are the trees from which we take cinnamon and camphor – and has a long history of cultivation in central and South America. The fruits, which are actually large berries with a single stone in each, contain soft green flesh which is high in monounsaturated fat.
The word avocado comes from the Spanish aguacate which in turn comes from the Nahuatl word ahuácatl, meaning testicle, in reference to the shape of the fruit. The modern English name of avocado was taken from the Spanish word for advocate, a way of obscuring the meaning of the original Mexican name. Interestingly, in India and parts of China it is referred to as the butter fruit, presumably because of it’s fattiness.
I followed Katie’s recipe very closely, though as the avocados I found were small, I used 5 instead of 3.
This is the first time I’ve ever had avocado in a sweet format. Although it’s quite unusual I really, really like the result!
The high fat content of the avocado makes for a wonderfully creamy and smooth ice cream. Although it freezes really hard, dipping the ice cream scoop in a mug of hot water helps carve servings from the tub and it’s instantly smooth in the mouth.
Avocado Ice Cream
5 small avocados
Juice of 1 lemon
1 cup double cream
3 cups whole milk
1.5 cups sugar
1 teaspoon vanilla extract
Measure out the cream, milk, sugar, vanilla extract and lemon juice into a blender.
Halve the avocados, remove the stones and scoop flesh out and add it to other ingredients.
Blend until completely smooth.
Pour into an ice cream machine and churn until frozen.
Serve immediately or transfer to the freezer to solidify further.
As you can see, I retained the avocado skins and used them for serving. If you would like to do this, make sure you scrape out every last scrap of flesh and wash thoroughly. Stuff the skins with balls of foil to help them retain their shape as they dry and on the draining board. My skins were washed and dried just after I made the ice cream and I used them as serving bowls two days later.
This is my entry for June’s Bloggers Scream For Ice Cream.